If you have a good eye for shape, you'll notice that the French Butter Pear is a little shorter and more round that a Bartlett or Bosc. It's similar to a Comice in size and texture, but far sweeter.
I simply eat this pear out of hand, but a good sharp cheese and a glass of wine would balance the fruit beautifully. To make the most of pear season, I was thinking of making Pear Tarte Tatin. But, then I came across an amazing recipe for Pear Cardamon Clafoutis.
A clafoutis is a rustic, French dessert generally baked with cherries, not totally dissimilar to an American cobbler. The last clafoutis I ate was in Paris, and I remember it fondly. It's actually a Provençal dish, and this pear version sounds too good to pass up.
RECIPE: PEAR CARDAMOM CLAFOUTIS
1 tablespoon butter
2 pears, peeled cored and sliced into 1/4 in thick wedges
1 tablespoon fresh juice from 1 lemon
3 eggs, beaten
1/3 cup sugar
1 cup milk
1/2 cup cream
1 teaspoon vanilla
1/4 cup plus 2 tablespoons all-purpose flour
Pinch of salt
4 cardamom pods, crushed with a mortar and pestle (or 1/8 teaspoon ground cardamom)
Grease a 9-inch pie plate with butter. Adjust oven rack to middle position and preheat to 375°F. Toss pear sliced with lemon juice and place slices of pear in overlapping pattern in greased pie dish.
Whisk together eggs, sugar, milk, cream and vanilla until all the ingredients are well incorporated. In a separate bowl, whisk together flour salt and cardamom. Whisk flour mixture into egg mixture, beat for 5 minutes until the batter is smooth then let sit for 10 minutes.
Pour the batter over the pear slices and place in the oven. Bake until cake is puffed and brown and a cake tester or toothpick inserted into center comes out clean, about 30 minutes. Let cool slightly and serve.